Pirandai Thuvayal

                                                     Pirandai Thuvayal

            The "Pirandai" belongs to the creeper variety, it has a lot of medicinal uses, it soother ulcer, indigestion. Usually pirandai thuvayal is served during festive lunches.
            I happened to taste this pirandai thuvayal at my husband's cousin's house, they made this for their Father's "Devashom" ( Death anniversary). So i thought it has to be made only for devashom. Later when talking to my friends, they said it is not so and consumed regularly.
           So after that I started making pirandai thuvayal regularly ie, 10 days once. This pirandai is favorite for my nephew. He likes it very much that he refuses to share this thuvayal with anyone. Cleaning the pirandai is very trickish, one has to discard the nodes & take of the vines as we do for french beans. But before all  this apply sesame oil generously on your palms and do, otherwise the pirandai may cause persistent itching in your palms, which may last for a day. 

Preparation Time: 1/2 an hour
Cooking Time: 20 minutes
Grinding Time: 5 minutes
Yields: Serves 4

Ingredients:

Pirandai Stems: 3" inch piece 4 to 5 nos
Urad dhall: Equal portion to pirandai or may be 1 tablespoon
Tamarind: Gooseberry or Marble sized ball (as per you)
Coconut: 1/2 tablespoon of tiny pieces
Red chilli: 2 to 3 nos
Salt as per taste
Sesame Oil: 1 tablespoon 

Method:

1. Apply sesame oil generously on your palms before cleaning pirandai. Cut all the nodes and discard it.
2. Remove the thread-like structure from the sides of the stem, as we do for broad-beans or french beans.
3. Cut into small pieces and wash it well. Pat it dry using soft cloth.
4. Cut the coconut kernel into tiny pieces and keep it aside.
5. Place a heavy bottomed pan or kadai on the stove over a medium flame.
6. Pour 1 tablespoon of sesame oil into the pan and heat it.
7. When the oil is hot, add the pirandai and fry it till it becomes brown and crisp. Drain excess oil.
8. Take it out of the pan and place it in a plate to cool.
9. In the same remaining oil fry the urad dhal till it becomes golden brown and  nice aroma comes out.
10. Place it in the same plate to cool.
11. Now add coconut pieces and fry till becomes golden brown and place it on the same plate to cool.
12. In the same pan fry the tamarind and red chilles for less than a minute. Place on the plate to cool, add salt as per your taste.

13. When everything has cooled down completely, grind it a mixie jar to a fine paste. Sprinkling  water in between.
14. It should be very thicky.
15. Place a small pan over the stove on a medium flame, add sesame oil and heat it.
16. When it is hot, add mustard seeds and allow it to splutter and  a few curry leaves.
17. Add this tempering to the pirandai thuvayal, mix it well.
18. Serve it along with hot rice. 
19. Stays well for a week, when refrigerated.

Note:

1. The quantity of tamarind depends on your taste, some may like it sour, while others may not.
2. Fry the pirandai to golden brown and crisp, otherwise it may cause you an  itchy-tongue.